In Our Late Fall 2021 Issue

From the minute I pull out my tattered and stained Thanksgiving recipes to well after the New Year’s bottle pop, it’s officially party season in our house. My family revels in the food traditions: garlic balls, turkey stuffing flavored with chopped onions, celery and plenty of butter (“butter” is our standard culinary answer to everything, not “it needs more salt”), decorated holiday cookies and the best whiskey sours.

These past few years have been quieter but no less celebratory for us. And we’re hoping this year brings back all of the kitchen rituals we love. I’m adding a few dishes to the rotation. Marian Burros famous classic Original Plum Torte (see page 22) includes a seasonal version with apples and cranberries. My go-to appetizer is her Pimiento Cheese Spread. Ever since I first shared this comforting cheese dish, it has become the appetizer I always get asked to bring to holiday festivities.

Regular contributor Kathleen Willcox visited with Patti and Danny Petrosino of Osteria Danny, located in Saratoga Springs, where the vibe is convivial and the food spectacular.

We also feature two local beer and wine makers Hank Hudson and Meadowdale Winery. Hank Hudson is located at the Fairways of Halfmoon Golf Course, and owners Darren Van Heusen and Chris Crounse offer English ales with New England flavors. Using the Capital Region’s rich Dutch history Meadowdale Winery owners Bernard Melewski and John Sheehan are using age-old recipes to produce award-winning niche wines. Delicious ways to quench your thirst and keep it local.

It is officially soup season. Our Beer and Cheddar Cheese Soup with Bacon recipe features two locally made ingredients: Jake’s Sharp Cheddar Cheese and Taylor Brewery Coconut Cream Stout. A perfect bowl for cold winter evenings.

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Let’s kick off the season right, shall we? A toast from me to you: Here’s to a joyful, soul-filling and nourishing holiday season.

Mary Blair
Editor